Cakes, Fillings, and Frostings Objective 6.00 Part 1 Mrs. Mercs.

Cakes, Fillings, and FrostingsObjective 6.00 Part 1

Mrs. Mercs

Ingredients Frostings Cakes Decorating Serving

100 100 100 100 100

200 200 200 200 200

300 300 300 300 300

400 400 400 400 400

500 500 500 500 500

100 Ingredients

By substituting fruit puree for the fat in a recipe, the nutritional value of which nutrient will be increased?

a. Calciumb. Carbohydratesc. Fatd. protein

Answer

100 Ingredients

B. CarbohydratesMain Page

100 Frostings

A thin layer of frosting should be applied to a cake before it is decorated because it will:

a. Even the layersb. Hold cracks togetherc. Keep the cake from tearingd. Secure loose crumbs

Answer

100 Frostings

D. Secure loose crumbsMain Page

100 Cakes

Which is a recommended method to determine cake doneness?

a. Bake for the stated timeb. Insert a toothpickc. Observe the cake’s edgesd. Press the top of the cake with

a fingerAnswer

100 Cakes

B. Insert a toothpick

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100 Decorating

How full should the decorator bag be filled when decorating a cake?

a. No more than ½b. No more than ¾ c. No more than 2/3d. To the top

Answer

100 Decorating

A. No more than 1/2

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100 Serving

How should single servings of cake be packaged for sale?

a. Placed in a plastic bagb. Placed in an airtight containerc. Wrapped in foild. Wrapped in plastic wrap

Answer

100 Serving

B. Placed in an airtight containerMain Page

200 – Ingredients

How should a cake without fat in the recipe be cooled after baking?

a. In the pan placed on a cooling rackb. In the oven on a cooling rackc. Out of the pan on a cooling rackd. Upside down, in the pan, on the

neck of a bottle

Answer

200 Ingredients

D. Upside down, in the pan, on the neck of a bottleMain Page

200 Frostings

How can a smooth finish be created on a frosted cake?

a. Coat the spatula with shorteningb. Dip the spatula in cold waterc. Dip the spatula in warm waterd. Microwave the frosting for 30

seconds

Answer

200 Frostings

C. Dip the spatula in warm water

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200 Cakes

Which is NOT an appropriate way to prepare pans for an un-shortened cake?

a. Grease and flourb. Grease and line with parchment

paperc. Grease and line with wax paperd. Use ungreased pans

Answer

200 Cakes

D. Use ungreased pans

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200 Decorating

How should the hand holding the decorator bag be used?

a. Apply varying forceb. Move the bagc. Steady the bagd. Sustain even pressure

Answer

200 Decorating

D. Sustain even pressure

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200 Serving

Which pan size will require 14-16 ounces of high fat batter?

a. Loafb. Round 8”c. Round 9”d. Tube

Answer

200 Serving

B. Round 8”

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300 Ingredients

Pound cakes are different from other shortened cakes because they contain NO:

a. Butterb. Chemical levenerc. Eggsd. flour

Answer

300 Ingredients

B. Chemical levener

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300 Frostings

Which cake filling/ frosting should NOT be refrigerated?

a. Cream cheeseb. Custard c. Fondant/ marzipand. meringue

Answer

300 Frostings

C. Fondant/ marzipanMain Page

300 Cakes

Which statement about making foam cakes is false?

a. Egg whites and steam function as the leavening agent

b. The cake pan is not greasedc. They are removed from the pan for

coolingd. They contain no fat

Answer

300 Cakes

C. They are removed from the pan for cooling

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300 Decorating

How is the BEST linear affect achieved when decorating a cake?

a. Apply even pressureb. Changing tipsc. Using cloth bagsd. Varying force

Answer

300 Decorating

A. Apply even pressureMain Page

300 Serving

What equipment and technique should be used to cut an un-shortened cake?

a. Bread knife pressing firmlyb. Bread knife using a sawing actionc. Straight edged spatula pressing

firmlyd. Thin, sharp, knife applying gentle

pressure Answer

300 Serving

D. Thin, sharp, knife applying gentle pressure

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400 Ingredients

Which fat substitute keeps the fat content of the recipe the same?

a. Applesauceb. Fruit pureec. Margarined. Pudding made with skim milk

Answer

400 Ingredients

C. Margarine

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400 Frostings

What is TRUE about cooked frostings?

a. Are difficult to spreadb. Are not prepared using a mixerc. Are prepared using principles of

candy makingd. Cannot be used as decorative

frostingAnswer

400 Frostings

C. Are prepared using principles of candy making

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400 Cakes

A well made shortened cake will have a:

a.Concave top, with pale brown crustb.Flat top with crumbly crustc.Rounded top with smooth crustd.Uneven top with shiny crust

Answer

400 Cakes

C. Rounded top with smooth crustMain Page

400 Decorating

The writing tip is used to make:a. Flower stemsb. Flower petalsc. Leavesd. stars

Answer

400 Decorating

A. Flower stemsMain Page

400 Serving

What style of cake will work best for a large number of people?

a. Many round cakesb. Stacked cakesc. Sheet caked. cupcakes

Answer

400 Serving

C. sheet cake

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500 Ingredients

All cooked frostings contain:a. Beaten egg whitesb. Butterc. Cream cheesed. Heated sugar syrup

Answer

500 Ingredients

D. Heated sugar syrupMain Page

500 Frostings

Which is a good technique to frost a cake?

a. Brush the crumbs from the cake as it is frosted

b. Do not frost between layersc. Frost the top of the cake firstd. Keep the frosting bowl covered

Answer

500 Frostings

C. Frost the top of the cake first

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500 Cakes

Shortened cakes that are cooked in the microwave:

a. Brown wellb. Can be prepared in any size or

shape panc. Require a long cooking timed. Should be cooked in a round pan

Answer

500 Cakes

D. Should be cooked in a round pan

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500 Decorating

What tip should you use for a shell border?

a. Writingb. Petalc. Basket weaved. star

Answer

500 Decorating

D. Star

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500 Serving

How should you serve a stacked wedding cake?

a. Leave intact and cut from the top layer down

b. Separate layers and cut each layer reserving the top layer

c. Separate layers and cut each layer, the top first

d. Leave intact and cut from the bottom up

Answer

500 Serving

B. Separate layers and cut each layer reserving the top layerMain Page